SALTED CARAMEL BANANA TATINS WITH CRèME FRAîCHE ICE CREAM

Salted caramel banana tatins with crème fraîche ice cream image

Combining on-trend salted caramel with a French classic makes for a stylish individual pudding that could grace any smart restaurant menu

Provided by Good Food team

Time 55m

Yield Serves 2 with leftover ice cream

Number Of Ingredients 12

Ingredients

1 vanilla pod
200ml double cream
100ml milk
3 egg yolks
85g golden caster sugar
300ml full-fat crème fraîche
250g puff pastry
plain flour , for dusting
1 banana , peeled
50g soft light brown sugar
50g butter
2 tbsp double cream

Steps:

To make the ice cream, split the vanilla pod in half lengthways and scrape out the seeds. Put the pod and seeds in a saucepan with the cream and milk, and bring slowly to the boil. Meanwhile, in a bowl, whisk the egg yolks and sugar together until pale. Pour the hot cream mixture over the egg and sugar, whisking continuously. Pour back into the pan, set over a gentle heat and stir with a wooden spoon. Heat gently until the custard mixture thickens enough to coat the back of the spoon, then remove from the heat.
Pour the crème fraîche into a bowl and whisk to loosen. Slowly pour in the hot custard mixture, whisking as you go. Pour the mixture into an ice-cream machine and churn until softly frozen. Transfer to a container, then freeze for 2 hrs to firm.
To make the Tatins, roll out the pastry on a floured surface to the thickness of a £1 coin. Using the banana as a guide, cut out 2 pastry lids big enough to fit over the banana, leaving a 1cm border around the edge. Place the pastry on a baking tray and put in the fridge.
Set an ovenproof, heavy-bottomed frying pan over a medium heat. Add the sugar, butter and cream, and cook for 5 mins until the sugar has melted and the caramel is bubbling. Add ½ tsp sea salt flakes. Slice the banana in half lengthways and place the 2 halves, cut-side down, into the caramel.
Heat oven to 220C/200C fan/gas 7. Place a pastry lid on top of each banana half, tucking each in tightly around the edges. This can be done 1 hr ahead. Transfer the pan to the oven and cook for 20 mins until the pastry is risen and golden. Quickly and carefully turn out the Tatins, sprinkle with a few flakes of sea salt and serve with scoops of crème fraîche ice cream.

Nutrition Facts : Calories 1385 calories, Fat 107 grams fat, SaturatedFat 63 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 52 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 2.8 milligram of sodium